Proceedings of The South African Sugar Technologists' Association - April 1967
RELATIONS BETWEEN CENTRIFUGAL BASKET DESIGNS
A N D MASSECUITE CHARACTERISTICS
by Dr. HELMUT EICHHORN
Salzgitter Maschinen AG
Introduction
~ e c a u s eof the variety of the massecuites produced
during the manufacture of sugar, difficulties arise
frequently in the course of the separation process.
The design of centrifugal baskets must be adapted to
such conditions.
The following paper, applying theoretical prin-
ciples, published investigations and empirical values,
deals with the design of centrifugal baskets, taking
into consideration the massecuite characteristics and
the conditions of technical procedure.
Massecuite Characteristics 'and their Utilization for
the Basket Design
Important factors for the separation process, but
also for the loading of centrifugal baskets, are size,
form and uniformity of the crystals, the crystal
content of the massecuite, as well as viscosity, surface
tension, and composition of the syrup.
The separation process is essentially influenced by
the centrifugal power
. c = m . r .m2
This equation shows that the radius affects the centri-
fugal power linearly, the angular velocity, however,
squarely.
Some papers deal in detail with the influence of
the centrifugal power with the separation process in
case of various massecuites.
The centrifugal power has two important aspects
in connection with basket design:
1. I t influences the basket design under consideration
of strength factors, viz. all forces due to gravity
produced by the sugar layer, the syrup, the
screens, and the weight of the basket casing,
must be absorbed with multiple safety by the
basket design.
2. The centrifugal power influences the basket form
as well as the screen design under considerations
of flow-which are decisive for the total pressure
of the syrup flowing off.
Whereas the difference between the individual
massecuite characteristics is of little importance for
the factor mentioned under 1, the statement under 2
shows that different viscosity is decisive.
Generally, massecuites can be classified as follows :-
(a) High-Grade Massecuites
(b) High-Low-Grade Massecuites
(c) Low-Grade Massecuites
(a) High-Grade Massecuites
These are refined or white sugar massecuites of high
purity, the syrup of whch has only a low viscosity of
79
about 50-200 cP. These massecuites can be easily
cured, and at uniform crystal size they require low
separating factors. White sugar massecuites having
different crystal sizes (mixed crystals) complicate the
separation process. For this reason centrifugal baskets
of a centrifugal power of c 2 1100 are mainly used
for the massecuites.
The fact that these pure massecuites can be separa-
ted easily, complicates on the other hand a steady
loading of the centrifugal baskets and requires suitable
steps to prevent premature separation. We shall deal
with this problem in detail later.
(b) High-Low-Grade Massecuites
The conditions during curing of high-low-grade
massecuites whose sugar is dissolved again and added
to a purer crystallization product, are more similar to
those of white sugar massecuites, though the viscosity
of syrup is higher by about 250 cP.
(c) Low-Grade Massecuites
During curing of low-grade massecuites the very
fine crystal and the high viscosity of the syrup com-
plicate the separation process. In this case you can
count upon syrup viscosity values of about 60,000-
70,000 cP. The centrifugal power should exceed
c 2 1500; in this connection reference is made also to
Behne 5, Antoine and Wiehe 6, Eklund and Pratt ?.
According to Tromp8, centrifugal powers of up to
c = 3000 are used for low-grade massecuites.
On the one hand, the high viscosity complicates the
separation process, on the other hand, however, it
assists the loading process.
Centrifugal Basket Designs
The following deals in detail with the centrifugal
baskets used in practice today.
Illustration 1 shows a basket with uniform holes
covering the whole basket height. Baskets of this
type with a horizontal plate as a charging device are
frequently used. At the basket height of 800 mm low-
grade and high-low-grade massecuites can be charged
easily without separation of the massecuite at the
loading zone of the basket wall.
In case of very pure massecuites containing large
uniform crystals premature separation happens, partly
due to the low viscosity of the syrup. This causes
irregular charging and may result in rough running of
the centrifugal.
Proceedings o f The South African Sugar Technologists' Association - April 1967

FIGURE 1: Usual baskets with equal perforation

Proceedings of The South African Sugar Technologists' Association - April 1967

FIGURE 2: Basket with unequal perforation

82 Proceedings o f The Soul'h African Sugar Teclznologists' Associatiorz - April 1967

Illustration 2 shows a similar basket provided with purity massecuites. Thus the centrifugal basket can be
suitably arranged syrup discharge holes which prevent charged by means of the simple plate device.
premature separation of the pure massecuites 9. There
are only a few discharge holes in the loading zone;
their number increases, however, steadily in the direc-
tion of the basket cover and the bottom.
During the last few years centrifugals have been
developed with larger units for charges of about 1000
kg of massecuite. When the centrifugal baskets were
enlarged, the usual diameter of about 1200 mm was
often maintained, and the basket height was extended
to 1000 mm and more O, l.
Such a basket cannot be loaded with the plate
charging method, even if the basket holes are made in
accordance with illustration 2.
This results in the necessary substitution of a com-
plicated charging method l in the place of the ap-
proved and simple plate device, as shown in illus-
tration 3.
I

FIGURE 4: Basket without any holes in the wall, holes only

on the top and in the bottom

Illustration 4 shows this basket with openings for

the passage of the syrup only in the cover and the
bottom. Accordingly the syrup must cover the longest
possible distance in the basket l 5.

!- -- --- 1270 - . .-PC l

50"
FIGURE 3: System of charging for a basket with holes in the
wall only near the top and near the bottom

The perforation of the basket has been shifted to the

top and bottom end of the casing 3.
During loading the bottom of the basket is closed,
and it is charged at about 50 r.p.m. After charging
the centrifugal is accelerated, effecting the building up
of the massecuite in a position parallel to the basket
wall.
Besides this complication, the disadvantage of the
method is an extended charging time; Hohne l gives
charging times of an average of 23 seconds.
Because of the problems of the charging procedure
a high centrifugal basket was developed which pre- FIGURE 5: Method of operation of the unperforated basket
vents premature separation even in the case of high- with the plate system of filling
Proceedings o f The South African Sugar Technologists' as so cia ti or^ - April 1967

No syrup can flow from the massecuite striking the g = V . y = 2 2 5 . 1.35=304kgofsyrup

impermeable basket wall, i.e. the syrup remains with +
10 "/, = 30.4 kg of free syrup
the crystals, in this way the massecuite maintains its 334.4 kg of syrup
fluidity. Thus the massecuite flows equally to the top
and to the bottom. The number of holes in cover 600 kg of crystals + 334.4 kg o f syrup results in ,
and bottom is limited in such a way that there is a
delay in the discharge of the syrup. 934.4 kg of flowable massecuite.

Practice has shown the theoretical considerations From the difference of 1200 kg of massecuite, basket
to be correct. The co-ordination of the above men- load - 934.4 kg of flowable massecuite, the maxi-
tioned features - basket wall without holes, and a mum syrup quantity which may be separated during
certain number of holes in cover and bottom - loading results. "Q Syrup Max." = 265.6 kg.
effects a satisfactory filling of the basket by means of It is assumed that the syrup quantity "Q Syrup
the plate filling system which is shown in Fig. 5. The Max." is produced equally over the whole basket
basket can be charged satisfactorily *evenwith coarse- height of 1000 mm.
grained refined massecuites.
As evidence that there is no separation of masse-
This simple filling system has been maintained for a cuite in the basket during the charging procedure, the
high basket. Another advantage of the system is its calculation of the actual flow speed of the syrup in a
short filling time. It takes about 10 seconds to fill the basket approved in practice shall be sufficient. A
basket at 200 r.p.m. comparison of the actual flow speed shows the filling
quality of the massecuite in the basket.
Flow Considerations of the Centrifugal Basket
2. Maximurn Syrup Flow Speed in the discharge
without Holes in the Shell Holes in the bottom and the cover of the basket.
In the previous sections the suitability of a centri- The quantity of syrup which may be discharged in
fugal with an unperforated shell was explained. Now the whole basket is 265.6 kg110 sec. = 26.6 kg/sec
the theoretical operating principles of such a basket
are described. The free cross section of the syrup discharge holes
in cover and bottom is F = 42 cm 2.
1. Survey of Quantities The flowing syrup volume is
For calculation of the necessary free axial sections
of the discharge zone as well as of the syrup discharge
holes, it is necessary to know the quantities of syrup So the maximum flow speed is
to be discharged. v = -V
= - = 419700
70 -cm
=4.70- m
During the charging process part of the syrup max F 42 sec sec
will be spun off. The fluidity of the massecuite, how- 3. Actual Syrup Flow Speed in the Discharge Holes
ever, must be maintained during the whole charging The calculation of the actual Syrup Flow Speed is
process to assure correct filling. So only a quantity of based on the fluid pressure of the syrup layer which
syrup "Q Syrup Max" may be discharged during the results from the centrifugal force at a speed of 200
charging period, which must not exceed 10 seconds. r.p.m. and the syrup layer thickness of 8 mm.
The charge of the basket is 1200 kg. of massecuite. The following data of a refined syrup were taken as
The supposed syrup-crystal ratio is 600 : 600. The a basis :
limit of fluidity of the massecuite is achieved when the Solids Bx =73.7"
free spaces in the aggregation of crystals are filled by Temperature t = 60.5"C .:h
syrup and an additional 10% of the free syrup is Viscosity 71 = 67 cP (1 cP = 1 .02 .
available. kg . sec
m2
G For the estimation of the flow the Reynold's Number
600 kg of crystallite aggregation (y, = 1.0) V = -
Y1 is important.
600 v a p
= - = 600 1 of aggregation of crystals. Re = -
1 17
G 600
600 kg of crystals (y2 = 1.6) V = - = - = 375 1 - - discharge
The diameter of the syrup - holes ii 7 mrn,
Y2 1.6 their length 15 mm.
of volume of crystals. For the calculation ofthe Reynold's Number the maxi-
m
So there will result the free space of 600 - 375 = mum syrup speed of v = 4.7- is taken as basis first.
225 1in the crystallite aggregation. sec

The free space is filled by syrup of y = 1.35.

The weight is calculated as follows :
84 Proceedings o f The South Africon Sugar Technologists' Associatiorl - April 1967

The value of the Reynold's Number shows that the

flow in the syrup discharge holes is laminar.
The fluid pressure is calculated:
m
sec
So the actual speed in the syrup discharge holes is

-
-sec

P =306 - kg
m2
The formula for the fluid pressure and the flow
speed under consideration of a pipe friction and body
resistance is:
X is a dimensionless factor depending only on the
Reynold figure and the roughness.
In the laminar flow range is
4. Utilization of Results
In accordance with the calculation shown under 3 '
the syrup flow speeds are calculated for the whole
charging period. The curve resulting from this is shown
in Fig. 6.
A speed is taken for maximum flow speed where
just so much syrup can flow off that the fluidity of
the massecuite can be maintained.
At the beginning of the charge period the actual
flow speed has the value ZERO and then increases in
accordance with the increasing fluid pressure caused
by the increasing strength of the syrup layer during
the charging operation.
The surfaces below the curves are proportional to
the quantity of syrup just flowing off.

A = - - 64 - 0.097
= -64
The surface below the curve for the actual speeds is
lam Re 660 smaller than the surface limited by the medium
maximum speed. This means that at the end of
c,
The resistance coefficient takes into consideration the filling procedure the massecuite is still fluid;
an entrance shock loss of the flow into the syrup dis- assuring an equal distribution of the massecuite in
charge holes and can be put with sufficient accuracy the basket.
cE = 0.5. After the charging is completed, the speed of the
By transformation of the equation (1) the flow speed basket is increased, which will raise the fluid pressure
results . materially.
The deceleration occurring as a result of the
charging of the basket is counteracted by increasing the
speed. This assures a quick discharge of the syrup.
It was found possible to charge 1200 kg of masse-
cuite into a basket designed for 1000 kg only.
v =dz =1.61-
m
sec
Applied Abbreviations and Formula Symbols

The speed must be considered as approximate c = centrifugal force kg

since for its calculation the Reynold's Number was m
m = mass
taken for too high a speed. In another approximate sec
value the result will be corrected. The Reynold's r = radius m
Number will be defined instead from the speed ratio w = angular velocity sec- l
before and after the first calculation.
V = volume dm3 =1
v 1 61
Re, = Re- = 6 6 0 2 - = 226 G = weight kg
Vmax 4.7
then is: y = specific gravity
64 64
Xlam - - = - = 0.283 m
- Re, 226 V = speed -
and then: set
Bx = solids %
t = temperature "C
Proceedings o f The South African Sugar Technologists' Association - April 1967

FIGURE 6

It is difficult to load these baskets with the plate

= density
loading method in the case of very pure masseCUltes
whose . has low viscosity.
. . -- . svrup
kg . sec A basket design is described whose shell is not
= viscosity m2 perforated. The syrup is discharged through holes in
the cover and the bottom. The theory of filling of this
Re = Reynold figure 1 basket is described in detail.
P = fluid pressure
-
kg It is shown that this basket can be loaded with the
m2 simple plate filling method.
F = surface m2
m References
g = acceleration due to gravity - 1. Magnusson, 0.High efficiency centrifugals. Socker 5 (1949),
sec
65-95.
n = speed min- 2. Kiessling, C. High efficiency centrifugals for the Sugar
A = resistance coefficient 1 industry. Socker 8 (1952), 53-69.
<E = resistance coefficient 1 3. Eichhorn, H. uber das Trennen von Kristall-Sirup-Ge-
-- .. mit Zentrifugen Zeitschr. f. d. Zuckerindustrie
mischen
-*.

l = length mm 16 (1966), 463-468.

d = diameter mm
Summary
By means of diagrams the loading potential of
various types of centrifugal baskets is compared.
Utilizing different perforations of the basket shell.
an endeavour is made to cater for various qualities
of the massecuites.
4. Stevens, G. E. Advantages of high-speed centrifugals.
lnt. Sugar J. 52 (1950), 9.
5. Behne, E. R. Separation of molasses from the sugar
crystals in centrifugals. Teehn. Comm. B.S.E.S. Queens-
land 1938, Nr. 8, ref. Int. S. J. 41 (1939), 283.
6. Antoine, J. D. de Saint and Wiehe, F. Untersuchuogsergeb-
nisse beim Schleudern von Nachprodukt-Fiillmassen In
hochtourigen Zentrifugen Zeitschr. Zuckerind. 13 (1963),
86 Proceedings o f The Solrrth African Sugar Technologists' Association - April 1967
7. Eklund, W. N. and Pratt, J. H. Drying low grade sugar at
higher speeds. Facts about Sugar, 30 (1935), 95-96.
8. Tromp, L. A. High-speed centrifugals. Int. Sugar J. 54
(1952), 159
9. D.A.S. 1 120 378. Diskontinuierlich arbeitende Trennzen-
trifuge fur kristallhaltige Fiillmassen. Selwig u. Lange.
10. Pause, K. Die Zentrifugenentwickli~ngam Sclieidewege.
Zeitschr. f. d. Zuckerind. 13 (1963), 138-141.
11. Eichhorn, H. The Salzgitter 1000 kg-centrifugal Salzgitter
Machinery Technical Bulletin. 1966, No. 2.
12. Pause, K. Uber das Fiillen laufender Pendelzentrifugen mit
Zuckerfulln~assen. Zeitschr. f. d. Zuckerind. 5 1960),
238-243.
13. DGBM 1 865 091. Grofitrommel fur Zuckerzentrifuge
Buckau-R. Wolf.
14. Hohne, K. Vergleich von drei diskontinuierlichen vollauto-
matkchen Weiflzucker-Zentrifugen. Diplomarbeit, Techn.
Universitat Berlin, 1964.
15. .D.A.S. 1 209 957. Vollmantel-Schleudertrommel. Salz-
gitter Maschinen AG.
Discussion
Mr. Chiazzari: It is generally thought that low-
speed pre-curing has certain advantages, chiefly
because it increases basket capacity.
Holes in the top of the basket should be of assist-
ance in curing low grade sugars, especially if they
are false grained.
ML Dent: How are the screens fixed in this type
of basket so as to avoid leakage?
Dr. Eichhorn: There are three screens in the big
basket, and they are secured by rings at the top and
the bottom.
Mr. Rendon: We had a problem in charging B-
massecuites at Darnall. If we did not reduce the
charging rate when the massecuite was slack a surge
occurred in the basket which unbalanced the centri-
fuge. Apparently the massecuite was not consoli-
dating itself while being charged and the way to
correct this was by reducing the charging rate. Would
Dr. Eichhorn recommend the Salzgitter basket for
the type of B- massecuite we have in this country?
Dr. Eictnlinorn: We have charged the basket with
three types of massecuite-refined sugar, B- and C-.
Leakage has been prevented by running the centri-
fugal at 1,000 revolutions per minute for about three
minutes and then increasing the speed.
With coarse-grained crystals in refined sugar
massecuites it is sometimes difficult to get a parallel
layer of sugar in the basket but this centrifuge copes
well with this, and also with B- massecuites.
Dr. Douwes Dekker: What is the maximum vis-
cosity of syrup that this type of basket can deal with?
In the beet sugar industry viscosities are lower than
in the cane sugar industry.
Dr. Eichhorn: We have tested viscosities of from
300 to 400 cP. For a C- massecuite the basket needs
holes in the wall in addition to those in the top and
bottom.